Description
This Pear Crisp with Almonds and Coconut is a delightful dessert featuring tender, spiced pears topped with a crunchy almond, coconut, and oat crumble. The warm spices and toasted nuts create a perfect balance of flavors and textures, making it an inviting treat for any occasion.
Ingredients
Pear and Cinnamon Filling
- 2 ½ pounds pears, peeled, cored, and chopped into ½-inch cubes
- 3 tablespoons honey, warm
- 1 tablespoon corn starch
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
Almond and Coconut Crumb Topping
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup oat flour (can be made by blending oats in blender at high speed)
- ½ cup granulated sugar
- ⅓ cup roasted almond butter or peanut butter
- ¼ cup flour or Gluten Free 1-to-1 baking flour
- ¼ cup shredded coconut
- ¼ cup sliced almonds
- 6 tablespoons coconut oil or unsalted butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon table salt
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 x 13-inch oval baking dish or a similar size pan and set it aside.
- Make the Filling: In a medium bowl, combine the peeled, cored, and chopped pears with warm honey, corn starch, vanilla extract, almond extract, cinnamon, nutmeg, cloves, and salt. Toss gently until the pears are evenly coated. Spread the filling evenly in the prepared baking dish.
- Prepare the Crumb Topping: In another medium bowl, mix together rolled oats, almond flour, oat flour, granulated sugar, almond butter (or peanut butter), flour or gluten-free baking flour, shredded coconut, sliced almonds, melted coconut oil (or butter), cinnamon, and salt. Break apart any clumps of nut butter using your hands to create an even, crumbly mixture.
- Assemble and Bake: Evenly sprinkle the crumb topping over the pear filling. Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden and juices are bubbling around the edges.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for about 10 minutes before serving to let the juices thicken slightly and flavors meld together.
Notes
- To make oat flour, blend rolled oats in a high-speed blender until fine.
- You can substitute almond butter with peanut butter if preferred.
- Use gluten-free 1-to-1 baking flour for a gluten-free version.
- The crisp tastes great served warm, optionally with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.